Roasted Code with Potatoes & Olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 lbs red new potatoes, scrubbed & quartered4 garlic cloves, halved lengthwise1/2 tsp crushed dried rosemary1 Tbsp olive oil1 tsp olive oil coarse salt and pepper4 cod fillets (6 to 8 oz. each)1 pint cherry or grape tomatoes; whole or halved1/2 cup pitted Kalamata olives Lemon wedges for serving (optional)
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 Tbsp oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake tossing potatoes once, until beginning to brown, about 20 minutes.
Meanwhile, rub fillets with remaining tsp. oil; season all sides with salt and pepper.
Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven and roast until fish is cooked through and potatoes are brown, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user .
Meanwhile, rub fillets with remaining tsp. oil; season all sides with salt and pepper.
Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven and roast until fish is cooked through and potatoes are brown, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 444.4
- Total Fat: 10.3 g
- Cholesterol: 99.0 mg
- Sodium: 407.7 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 4.7 g
- Protein: 46.9 g
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